Chicken Potato Curry with Beans and Cauliflower

Ingredients

• 360 g chicken breast fillet (2 chicken breast fillets)
• 1 onion
• 1 dried morel
• 4 large starchy potatoes
• 4 tbsp oil
• 4 tbsp dark soy sauce
• 1 tbsp Mild curry powder
• 150 ml vegetable broth (more if needed)
• 150 ml whipping cream
• 1 cauliflower (cleaned, cut into florets)
• 300 g kidney beans (cleaned, cut into 3 cm pieces)
• 2 sprigs coriander
• Salt
• Pepper

Instructions

1. 1.

   Soak the morels in warm water for about fifteen minutes. Drain, wash thoroughly and roughly chop. Cut the chicken into 1.5 cm cubes. Peel and cube the potatoes. Peel and finely chop the onion.

2. 2.

   Cook the potatoes in boiling salted water for about 20 minutes. Wash, dry shake, and roughly chop the coriander. Drain the potatoes.

3. 3.

   Boil the cauliflower in salted water for about 12-15 minutes until al dente; after about 6 minutes add the beans and cook together.

4. 4.

   Meanwhile heat oil in a pan and brown the chicken, then add onion and morels, sauté briefly and dust with curry powder. Pour in broth and simmer covered for about 5-10 minutes. Add cream, potato cubes and soy sauce, bring to a boil again, season and add more broth if needed.

5. 5.

   Drain the beans and cauliflower, let them dry, mix with coriander and place in a large bowl, pour the curry over it and serve immediately.